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by Now Then Sheffield

Serves 4

Recipe by Tom Gibson-Howarth, The Beer Engine

4 corn-fed chicken breasts
1 tbsp harissa​​​​
2 preserved lemons, halved
½ tsp ground cinnamon​​
½ tsp smoked bittersweet paprika​
1 tbsp chicken stock powder​​
50g pitted green olives​​, roughly chopped
Tomato juice
2 preserved lemons​​, finely sliced
1 handful of flat-leaf parsley​​​, chopped

Preserved lemons are found in North African cuisine. They are whole lemons pickled in water, lemon juice and salt, with added spices. You can find them in jars at Ozmen’s on London Road.

In a roasting tray, whisk the water and stock powder, then add the chicken, halves of preserved lemons, harissa and spices. Cover with tin foil and braise for 20 minutes at 200°C, then remove the foil and roast for a further 20 minutes. Remove the lemon halves.

Warm a small amount of tomato juice (ideally left over from the empanadillas recipe, see online), and add to a bowl with finely sliced preserved lemon, olives, parsley and harissa. Season with sea salt to taste.

To complete the dish, slice the chicken into strips and combine with the tomato and olive sauce. Serve in a cazuela dish.

Beer Match: Gamma Ray (American pale ale 5.4 %), Beavertown

Photo by Ros Arksey


Makes 8

Recipe by Tom Gibson-Howarth, The Beer Engine

Empanadillas, or Galician turnovers, are believed to have their origins from travellers via the spice route, where they may have tried samosas and a version was recreated at home.

25g butter
50ml whole milk
1½ tbsp olive oil
200g plain flour
125g polenta
100ml white wine

8 plum tomatoes
100g good cheddar, grated
2 sprigs fresh thyme, leaves chopped

Sour cream
4 plum tomatoes
½ bunch fresh coriander
Good extra virgin olive oil - Hojiblanca or Arbequina
Maldon sea salt
Vegetable oil

In a roasting tray, add the halved tomatoes, chopped thyme and oil, and sprinkle with salt. Roast for six hours at 120°C. Once cooked, retain the cooking liquor for the harissa chicken recipe. Scoop the insides out of the tomatoes, chop and mix with the cheddar.

To make the pastry, put the butter, milk and oil in a pan, then heat gently until the butter has melted. Place the flour, polenta and a pinch of salt in a large bowl. Add the warm liquid to the bowl, together with wine, then knead to form a soft dough. Wrap in cling film and rest in the fridge for 20 minutes.

Lightly dust a large work surface and roll out the dough to 3-4mm thick. Use a saucer or pastry cutter to cut 10mm discs. Fill one half of each disc with the filling, then fold to create a half-moon parcel and seal by pressing the edges together with a fork. Heat the oil in a deep frying pan over medium to high heat and fry off in small batches until golden on both sides.

For the garnish, finely dice the tomato and combine with the coriander, olive oil and salt. To finish the dish, serve in a cazuela with sour cream and tomato salsa.

Beer match: Baby Face Assassin IPA (6.1%), Roosters

Photo by Juan Tiagues (Flickr)

by Now Then Sheffield

Next article in issue 90

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